Lidia Bastianich's Sacher Torte Recipe (2024)

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Lidia Bastianich's sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist.

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Lidia Bastianich

Lidia Bastianich

Italian-American chef Lidia Bastianich is a highly regarded restauranteur, cookbook author, and television host best known for her many cooking shows on public television. She has garnered numerous honors over her long and illustrious career, including several James Beard Foundation and Emmy Awards.

Updated on May 29, 2019

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Lidia Bastianich's Sacher Torte Recipe (1)

Active Time:

1 hr

Total Time:

2 hrs

Servings:

10 to 12 servings

Yield:

1 9-inch torte

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich's version uses the preserves three ways: for moistening the cake layers, as a thick filling between the layers, and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it's also delicious served the traditional way, with unsweetened whipped cream.

Ingredients

Cake

  • 6 large eggs, separated

  • 1 cup all-purpose flour

  • 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground

  • 1/4 teaspoon kosher salt

  • 1 1/2 sticks unsalted butter, softened

  • 1 cup sugar

  • 5 ounces bittersweet chocolate, melted and cooled slightly

Filling and glaze

  • 1 3/4 cups apricot preserves, divided

  • 2/3 cup light corn syrup

  • 2 tablespoons rum

  • 10 ounces bittersweet chocolate, chopped

  • Unsweetened whipped cream, for serving (optional)

Directions

Make the cake

  1. Preheat the oven to 375°F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

  2. In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

  3. In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.

  4. Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into three even layers.

Make the filling and glaze

  1. In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

  2. Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

  3. In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

  4. Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

  5. Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Make ahead

The torte can be covered and refrigerated for up to 2 days.

Originally appeared: May 2012

Lidia Bastianich's Sacher Torte Recipe (2024)

FAQs

Lidia Bastianich's Sacher Torte Recipe? ›

noun. , plural Sa·cher tortes, German Sa·cher tor·ten [zah, -, kh, uh, r, , tawr, -tn]. a chocolate cake covered with apricot jam and chocolate icing, usually served with whipped cream.

What does Sachertorte mean in English? ›

noun. , plural Sa·cher tortes, German Sa·cher tor·ten [zah, -, kh, uh, r, , tawr, -tn]. a chocolate cake covered with apricot jam and chocolate icing, usually served with whipped cream.

Does a Sachertorte need to be refrigerated? ›

Leave the cake to dry at room temperature. Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

What is a Sachertorte in German? ›

Sachertorte (UK: /ˈzæxərtɔːrtə/ ZAKH-ər-tor-tə, US: /ˈsɑːkərtɔːrt/ SAH-kər-tort; German: [ˈzaxɐˌtɔʁtə]) is a chocolate cake, or torte, of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialties.

What's the difference between a torte and a cake? ›

In the US, A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste, and more costly.

What is the world's most famous cake? ›

The world's most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests.

What does Sacher mean in German? ›

(ˈsɑkər ; German ˈzɑxəʀ) noun. a usually dry, glazed chocolate cake, often filled with apricot jam.

What is the most famous cake in Vienna? ›

The "Sachertorte" is a famous Viennese cake and probably the most famous chocolate cake in the world since 1832. The delicious treat consists of 3 layers of chocolate sponge cake with thickly spread apricot jam in between and on the top.

What is the shelf life of the original Sachertorte? ›

I have to be honest, the first time I tried Sacher Torte I was a touch underwhelmed as it was a bit dry (not surprising as I'm told that they consider the cake to have a shelf life of 2 weeks).

Can I buy Sachertorte at Vienna Airport? ›

Souvenirs & Gifts

Keep Austria in good memory - with tasteful souvenirs from the Vienna Duty Free Shops. At Vienna Duty Free you can get the delicious Mozartkugeln, the iconic Manner Schnitten and the original Wiener Sachertorte in the practical wooden box.

What is the most famous cake in German? ›

Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch.

What do Germans call cake? ›

Cake in German language is kuchen.

What does a Sachertorte taste like? ›

💡 What does Sacher torta taste like? Sacher Torte is effectively an Austrian chocolate cake with apricot jam. Imagine a rich and moist chocolate sponge with warm undertones, covered in a buttery ganache that has just the right amount of soft bite to it.

Why is it called a Princess torte? ›

Origin and name

The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or "princess cake" because the Swedish princesses were said to have been especially fond of the cake.

What are the three types of torte? ›

Torts fall into three general categories: intentional torts (e.g., intentionally hitting a person); negligent torts (e.g., causing an accident by failing to obey traffic rules); and strict liability torts (e.g., liability for making and selling defective products - see Products Liability).

What is zebra torte cake? ›

Cake is baked with the combination of zebra print colors. Dark chocolate and fresh whipped cream, are the basic ingredients used in baking this scrumptious cake.

How did Sachertorte get its name? ›

We owe the invention of the Sachertorte to pastry chef Franz Sacher who created it in 1832 in the capital of Austria. Sacher was asked by Prince Klemens von Metternich, heir to a wealthy family of hoteliers of Jewish origin, to prepare a special dessert for a guest because the official court pastry chef was ill.

What does the French word gâteau mean in English? ›

noun. , French Cooking. , plural gâ·teaux [ga-, toh, -, tohz, gah-, gah-, toh]. a cake, especially a very light sponge cake with a rich icing or filling.

What does Le Gâteau mean in English? ›

noun. cake [noun] a food made by baking a mixture of flour, fat, eggs, sugar etc. a piece of cake.

What does torte mean? ›

A torte is a dense, rich cake made with no (or very little) flour. You might order a chocolate torte for dessert at a fancy restaurant. Tortes are made in round pans and commonly use ground nuts in place of flour.

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